Truffle Season at Casa di Langa

November in Alta Langa is synonymous with white truffles, especially at Casa di Langa, where in addition to trying their hand at truffle hunting, visitors can choose to pair them with many of the dishes on the fall menu at Fàula Ristorante, or they can walk through the property’s picturesque truffle park, where trees such as oaks, poplars and lindens, species that contribute to the emergence of mushrooms, soar.

Chef Daniel Zeilinga is known for creating signature dishes that recount the terroir and bring out the best in not only the white truffle – which is served upon request on the side, sliced directly on the plate – but also express a distinct food philosophy that speaks of contemporary Piedmont in the kitchen.

In combination with the truffles, the chef suggests traditional, classic dishes such as fondant egg, creamed potatoes or tortelli with guinea fowl and chestnuts.

“It can also be used on guinea fowl battuta or with cold dishes, but I suggest hot ones, because with heat the penetrating scent of the truffle is released even better,” the chef explains.

Among the experiences to be had at Casa di Langa are exclusive cooking classes, which focus specifically on local recipes and local products. This is particularly true of Tajarin, Piedmont’s famous hand-pulled egg yolk pasta. Chef Zeilinga has his own special recipe that is enhanced during these autumn months by the season’s main ingredient – the truffle.

Tajarin Recipe with White Truffle from Casa di Langa

Remilled durum wheat semolina: 625 g
00 Flour: 75 g
Egg yolk: 550 g (about 30 yolks)
White truffle: to taste
Butter: to taste


Weigh all the ingredients separately. Combine the two flours and mix with the help of a whisk. Place in the mixer, add the egg yolks and knead until a smooth dough is obtained. Alternatively, by hand, arrange the mixed flours in a heap on the wooden pastry board, pour the yolks into the center a little at a time and start kneading until a smooth dough is obtained. Cover and let rest for a couple of hours in the refrigerator.

Roll out a strip of dough of even width with a roller machine or rolling pin to a thickness of 1-2 mm. Cut strips of dough to the desired size or weight. Allow to rest for a few minutes. Roll the strips on themselves and proceed by cutting finely — filanger-style — and then, with the help of both hands, manipulate the dough to unfold the tajarin.

Form into little nests and either eat fresh or dry at room temperature and store in a tightly sealed jar in a cool, dry place.


Cook in salted boiling water for about 3 minutes, then sauté with quality butter. Plate and sprinkle with white truffle shavings to taste.

Casa di Langa

Truffle Season at Casa di Langa

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